10/11: veal milanese, pesto torta w bread & veg, sweet mascarpone & berries w marsala

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Veal Milanese

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 6 minutes

Yield: 4 servings

4 boneless veal shoulder chops, no more than 1-inch thick

Salt and pepper

1/2 cup all-purpose flour

2 beaten eggs

1 cup bread crumbs

1/2 cup grated cheese, Parmigiano or Romano

1/2 teaspoon ground or grated nutmeg

Olive oil, for frying

3 vine ripe tomatoes, chopped

1/2 small to medium yellow skinned onion, chopped – about 1/2 cup

1 cup basil leaves, torn or shredded

A drizzle extra-virgin olive oil

Coarse salt

1/2 lemon, cut into wedges

Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.

Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats.

Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges.

Top veal with a little squeeze of lemon juice and raw sauce and enjoy.

note: you can substitute chicken.

Instant Pesto Torta with Bread and Vegetables

Difficulty: Easy

Prep Time: 10 minutes

Yield: 6 to 8 servings

Vegetable spray

4 pieces sun-dried tomatoes

4 leaves fresh basil

3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand)

1/4 cup sun-dried tomato tapenade

1/4 cup prepared basil pesto

1 baguette or whole grain baguette, pre-sliced at the bread counter

Handful baby carrots

Handful grape tomatoes

Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.

Arrange carrots and tomatoes along the opposite side of the torta.

note: sundried tomato tapenade can be found at the grocery w/ the jarred condiments. prepared pesto is in the refiridgerated section. alouette cheese is in the imported cheese case. sun dried tomatoes come either dry (usually in the produce section) or packed in oil (in the condiment aisle.) id go with the oil packed tomatoes for this recipe.

Sweet Mascarpone and Berries with Marsala

Difficulty: Easy

Prep Time: 10 minutes

Inactive Prep Time: 10 hours

Yield: 4 servings

2 cups mascarpone cheese

1/2 cup confectioners' sugar

1 tablespoon orange or lemon zest

1 pint strawberries

2 teaspoons sugar

1/4 cup Marsala wine

Mix cheese, confectioners' sugar and citrus zest until smooth and combined. Mix berries with sugar and Marsala and let stand for at least 10 minutes. Spoon berries into dessert dishes, then top with mascarpone and more berries.

note: mascarpone cheese comes in a tub like cream cheese or ricotta. its in w/ the other dairy items, or in the special cheese case (usually by the deli.) if you cant fine it, you can use blended ricotta.

 
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Wow some seriooous cooking. if i cooked like this my hubby would be in shock.

Mrsmac

Originally Posted by haloinrverse Veal Milanese
Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 6 minutes

Yield: 4 servings

4 boneless veal shoulder chops, no more than 1-inch thick

Salt and pepper

1/2 cup all-purpose flour

2 beaten eggs

1 cup bread crumbs

1/2 cup grated cheese, Parmigiano or Romano

1/2 teaspoon ground or grated nutmeg

Olive oil, for frying

3 vine ripe tomatoes, chopped

1/2 small to medium yellow skinned onion, chopped – about 1/2 cup

1 cup basil leaves, torn or shredded

A drizzle extra-virgin olive oil

Coarse salt

1/2 lemon, cut into wedges

Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.

Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats.

Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges.

Top veal with a little squeeze of lemon juice and raw sauce and enjoy.

note: you can substitute chicken.

Instant Pesto Torta with Bread and Vegetables

Difficulty: Easy

Prep Time: 10 minutes

Yield: 6 to 8 servings

Vegetable spray

4 pieces sun-dried tomatoes

4 leaves fresh basil

3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand)

1/4 cup sun-dried tomato tapenade

1/4 cup prepared basil pesto

1 baguette or whole grain baguette, pre-sliced at the bread counter

Handful baby carrots

Handful grape tomatoes

Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.

Arrange carrots and tomatoes along the opposite side of the torta.

note: sundried tomato tapenade can be found at the grocery w/ the jarred condiments. prepared pesto is in the refiridgerated section. alouette cheese is in the imported cheese case. sun dried tomatoes come either dry (usually in the produce section) or packed in oil (in the condiment aisle.) id go with the oil packed tomatoes for this recipe.

Sweet Mascarpone and Berries with Marsala

Difficulty: Easy

Prep Time: 10 minutes

Inactive Prep Time: 10 hours

Yield: 4 servings

2 cups mascarpone cheese

1/2 cup confectioners' sugar

1 tablespoon orange or lemon zest

1 pint strawberries

2 teaspoons sugar

1/4 cup Marsala wine

Mix cheese, confectioners' sugar and citrus zest until smooth and combined. Mix berries with sugar and Marsala and let stand for at least 10 minutes. Spoon berries into dessert dishes, then top with mascarpone and more berries.

note: mascarpone cheese comes in a tub like cream cheese or ricotta. its in w/ the other dairy items, or in the special cheese case (usually by the deli.) if you cant fine it, you can use blended ricotta.

 
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Originally Posted by haloinrverse Veal Milanese
Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 6 minutes

Yield: 4 servings

4 boneless veal shoulder chops, no more than 1-inch thick

Salt and pepper

1/2 cup all-purpose flour

2 beaten eggs

1 cup bread crumbs

1/2 cup grated cheese, Parmigiano or Romano

1/2 teaspoon ground or grated nutmeg

Olive oil, for frying

3 vine ripe tomatoes, chopped

1/2 small to medium yellow skinned onion, chopped – about 1/2 cup

1 cup basil leaves, torn or shredded

A drizzle extra-virgin olive oil

Coarse salt

1/2 lemon, cut into wedges

Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each. Season chops with salt and pepper. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.

Add a thin layer of oil to a very large skillet over medium to medium-high heat. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden. Transfer to a serving platter and repeat with remaining veal. This dish is fine served at room temperature. Do not put cooked veal in a warm oven or you will dry it out. Also, do not cover the platter with foil it will trap steam and make the cutlets soggy. The reason this dish is perfect for small dinner parties is because it is very tasty eaten at room temperature and because the sauce is raw and cold. You never have to rush your guests to their seats.

Combine tomatoes, onions, and basil and drizzle with extra-virgin olive oil. Season the raw sauce with coarse salt, to taste. Transfer to a small bowl and set on platter with veal. Garnish platter with lemon wedges.

Top veal with a little squeeze of lemon juice and raw sauce and enjoy.

note: you can substitute chicken.

Instant Pesto Torta with Bread and Vegetables

Difficulty: Easy

Prep Time: 10 minutes

Yield: 6 to 8 servings

Vegetable spray

4 pieces sun-dried tomatoes

4 leaves fresh basil

3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand)

1/4 cup sun-dried tomato tapenade

1/4 cup prepared basil pesto

1 baguette or whole grain baguette, pre-sliced at the bread counter

Handful baby carrots

Handful grape tomatoes

Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.

Arrange carrots and tomatoes along the opposite side of the torta.

note: sundried tomato tapenade can be found at the grocery w/ the jarred condiments. prepared pesto is in the refiridgerated section. alouette cheese is in the imported cheese case. sun dried tomatoes come either dry (usually in the produce section) or packed in oil (in the condiment aisle.) id go with the oil packed tomatoes for this recipe.

Sweet Mascarpone and Berries with Marsala

Difficulty: Easy

Prep Time: 10 minutes

Inactive Prep Time: 10 hours

Yield: 4 servings

2 cups mascarpone cheese

1/2 cup confectioners' sugar

1 tablespoon orange or lemon zest

1 pint strawberries

2 teaspoons sugar

1/4 cup Marsala wine

Mix cheese, confectioners' sugar and citrus zest until smooth and combined. Mix berries with sugar and Marsala and let stand for at least 10 minutes. Spoon berries into dessert dishes, then top with mascarpone and more berries.

note: mascarpone cheese comes in a tub like cream cheese or ricotta. its in w/ the other dairy items, or in the special cheese case (usually by the deli.) if you cant fine it, you can use blended ricotta.

Halo, these recipes sound reeeeeally good, especially the Sweet mascarpone and Berries with Marsala, I'm going to have to give that one a try.
 
Joined
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mrsmac, thats the beauty of the 30 min meal. it looks and tastes like something complicated that was slaved over, but almost all of them really do take only 30 min to make! harleymom, i think im going to make the mascarpone/berry thing for BFs birthday. its so quick, and im sure its beyond tasty.

 

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